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Shrimp Sauce

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

3 tablespoons 45mlButter
1 cup 237mlSliced mushrooms
3 tablespoons 45mlFlour
1 tablespoon 15mlTomato paste
1 1/2 cups 355mlLiquid
  = (1/2 cup each of fish and
  Chicken stock and milk)
  Salt - to taste
  Freshly-ground black pepper - to taste
1 lb 454g / 16ozPeeled deveined shrimp - steamed through,
  And coarsely chopped
  Milk or heavy cream - to thin if needed
1/4 cup 59mlSnipped chives - (or more) - for garnish

Recipe Instructions

In small saucepan heat butter. Add mushrooms and cook for 3 to 4 minutes or until softened. Whisk in flour and cook for a couple of minutes to cook out the raw flour taste. Whisk in the tomato paste, then the liquid and bring to a simmer for a couple of minutes. Season with salt and pepper.

Stir in shrimp, cover and simmer a minute just until cooked through. Whisk in additional milk or heavy cream to adjust the consistency. Finish with chives, and adjust the seasoning. Spoon this over hot biscuits and serve with steamed snow or sugar snap peas.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6706) - - from the TV FOOD NETWORK

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